Cooking for a Cause

Food3

Food1Michelle Study-Campbell, CEO of the Ronald McDonald House Charities of Central Indiana has brought two fantastic local chefs to go head to head on our show with some unique recipes. Tyler Herald, Executive Chef of Patachou Inc. and Craig Baker , Executive Chef/Owner, Plow & Anchor, The Local Eatery & Pub, and Bent Rail Brewery make us some Pan Seared Cauliflower Steak with Lentils, Wilted Greens.

They aren’t just here to compete, they are also working together with the Ronald McDonald House for a good cause. IUPUI students have joined forces with Ronald McDonald House Charities of Central Indiana (RMHCCIN) to host “Cooking for a Cause” on Thursday, April 21 from 4:30 – 8:30 p.m. at the Ronald McDonald House. This one-of-a-kind cooking class, competition and fundraiser will be led by notable Indianapolis chefs Tyler and Craig as they guide participants through the creation and presentation of a gourmet meal. Participants will then have the opportunity to share in the meal with Ronald McDonald House families.

Registration is available at https://rmhindiana.ejoinme.org/cookforacause  at $50 per person.  All proceeds will benefit Ronald McDonald House Charities of Central Indiana.

Food2Pan Seared Cauliflower Steak with Lentils, Wilted Greens – Tyler Herald

Cauliflower

Lentils

Spring Vegetables (Could include, asparagus, peas, ramps, scallions…)

Wilted Chard

Cut cauliflower into steaks. Blanch and shock. Hold till ready to serve.

Cook off lentils, and toss with spring vegetables & wilted chard.

In a pan, heat a little olive oil over medium heat. Season cauliflower steak on both sides with salt & pepper, and sear on both sides. Plate lentils on bottom plate, and top with cauliflower steak. Enjoy!

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